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I reached a point last year where my spice cabinet was overflowing with bottles and packets, and I knew I had to pare down. So I asked myself, what spices do I really use and love? When making soups (my specialty) I rely almost entirely on the following set of dried herbs and spices. I would recommend this set to any home cook who is building out – or paring down – their spice cabinet.

Five-spice powder – This is my mainstay for winter soups, especially anything based around sweet potatoes, squash, beef, or lamb. The blend of cinnamon, fennel seed, cloves, star anise, and white pepper imparts a rich, earthy sweetness to the soup. Be judicious with this powder – a little goes a long way.

Curry powder – A boring soup can be turned into a delightful curried concoction in a flash with the addition of a good curry powder. Different curry powders have different blends of ingredients and different spiciness levels, so you may need to try a few to find your favorite. Add a few tablespoons to the pot along with any vegetables you are simmering, a minute or two before adding in the soup liquid (stock, water, etc.) so the powder can “toast” and develop its flavor.

Cayenne pepper – A tiny shake of cayenne adds kick to all types of soups and enhances the natural flavor of the ingredients. Adding heat is also a great way to reduce sodium in your soups – believe me, you won’t miss the salt if your tongue is tantalized by capsaicin!

Thyme – Thyme lends brightness and grassiness to lighter summer soups. Add a few generous shakes of the dried spice, or throw in several whole sprigs of fresh thyme (and remove the stems later).

Bay Leaves – A single bay leaf lends aroma and depth to an entire pot of soup or stew. I throw one in to almost every soup I make! Toss it in at the beginning, once you add the liquid – it should simmer the whole time the pot is cooking. Pick it out before consuming.

Turmeric – It took me awhile to develop a taste for the flavor of turmeric on its own, but it’s really, really healthy, and easily disguised in hearty soups. Thus, turmeric is on the list mainly for health reasons! Add extra to curried soups, or toss some in with a beef stew, minestrone, or chili.

Honorable mentions: Salt & Pepper – Obviously salt is a requirement to bring out the flavor of the soup ingredients. But don’t overdo it, and remember that stocks, broths, and canned goods (tomatoes, beans, etc.) often already have a lot of sodium included. Black pepper, if used, should be freshly ground on top of the individual bowl, since it’s flavor gets lost when you stir it into the large cooking pot.

Do you agree with my list? What spices are your mainstays for soups and stews?

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This is my personal blog, unfolding from the competing interests, joys, and priorities that swarm my brain. Basically, it's a place to post various ruminations, resources, and recipes that I think might be of interest to others. Views are my own and do not reflect the position of my employer or any other entity.